Indian inspired cuisine is one of my favorite cooking styles. I love the bold spices, use of various veggies/herbs and full flavored simmer sauces. The heat from the spice is good to cleanse your organs and skin, believe it or not. After eating curry or vindaloo, notice if your body is sweating more than usual…. this is good. Sweat those other toxins out while enjoying traditional dishes from india and various middle eastern or asian countries with similar cuisine.

spicy vindaloo sauce ingredients:

  • 2 jars vegan vindaloo sauce – extra spicy
  • 2 cans garbanzo beans/chickpeas, drained
  • 1.5 cups frozen green peas
  • 1 onion, sliced
  • 3 cloves garlic, rough chop
  • 1 large can plain tomato sauce
  • 4 tbsp grapeseed oil
  • salt & pepper – sprinkled
  • garlic & onion powders – 1 tsp each
  • 1 tsp cumin
  • 1 cup vegetable broth

spicy vindaloo sauce directions: In a large pot, heat the oil on medium high heat. Add your onions and cook until golden brown. Next, add your roughly chopped garlic cloves, sautee until brown, and follow with your drained chickpeas and frozen peas. Add the garlic & onion powders, cumin and salt & pepper. Let everyone get acquainted in the pot and sauté for about 15 minutes. Add the tomato sauce and vegetable broth, continue to simmer for 10 more minutes. Finally, add the jarred spicy vindaloo sauce. Let this concoction cook for 20 minutes.


roasted vegetables ingredients:

  • 2 bags washed/cut cauliflower florets (or 1 head, cut up into pieces)
  • 8 small red skin potatoes, cut into bite-size cubes
  • 2 small bags whole baby bell peppers, tops/cartilage/seeds removed
  • 4 tbsp grape seed oil
  • salt & pepper – to taste
  • garlic & onion powders – light sprinkle

roasted vegetables directions: In gallon sized plastic storage bags, toss in the cauliflower florets, potato chunks, and whole baby peppers. Add the oil, and seal the bag. Shake and coat all of the vegetables evenly. Pour onto a baking sheet lined with foil and season with salt, pepper, garlic & onion powders. Bake for 1 hour on 400°F or until the potatoes/cauliflower florets are fork tender. Remove from oven once the veggies are golden brown and looking delicious.

basmati rice directions: when making rice or quinoa or any grains these days, I am opting to use my rice cooker. I followed the instructions for 3 of the “measured cups” full of rice, and the corresponding liquid amount (according to the instructionss of the rice cooker) and let it do its thing. Typically I swap the water for vegetable stock because it adds more flavor to the rice. Once finished, the rice cooker turns itself off and it’s ready to go. If you don’t have a nifty rice cooker, fear not! Just follow the directions on the rice packaging for cooking on the stovetop. You can still swap the water for veggie stock.

*For a traditional twist and flavor upgrade, wash and chop fresh cilantro to garnish your plated vindaloo with and a few lime wedges.

Once everything is prepared, start with a large bowl or plate. Scoop your rice, add some of the vindaloo sauce, top with roasted veggies, more vindaloo sauce and finally the fresh cilantro garnish! Dinner is complete. Serve with your favorite warm vegan naan!